Whole spiced fish

Whole spiced fish

Roast red snapper is a great 'meaty' dish when you want something different from a regular weekend roast. The Asian-inspired flavour rub adds a gorgeous, tangy flavour that works well served on a mound of fluffy rice and a side of steamed Asian greens.

serves: 4

ingredients

2 x 1 kg red snapper

2 cloves garlic, peeled

2 cm piece ginger, peeled and roughly chopped

2 tablespoons coriander root and stem, chopped

1 tablespoon olive oil

6 whole black peppercorns

½ teaspoon cumin, ground

½ teaspoon coriander, ground

½ teaspoon turmeric, ground

1 teaspoon paprika

1 teaspoon cooking salt

1 tablespoon lime juice

method

Preheat oven to 180°C.

Combine above ingredients (excluding the fish) in a mortar and pestle or blender and process until you have a thick paste.

Wash the whole fish under cold water then pat dry with paper towel.

Make three diagonal cuts into each side of the fish and rub the paste in, getting it into the flesh as well as the skin. Rub some of the paste into the cavity too.

If your kids are still getting used to spices, rub the paste on their portion of fish, however before serving it to them, remove the skin so they still taste the spices but in a much more mellow version.

Serving a whole fish isn’t as daunting as it looks. Once the fish is cooked, the flesh is easy to remove.

Cut along the top of the fish and pull out fins with your fingers then gently lift meat from bone with a spatula. Once one fillet is removed, simply pick up the tail and pull the fish carcass up and then remove. This will just leave the other fillet exposed, along with a few straggling bones.

kidspot can be viewed on multiple devices

a note about relevant advertising

We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out here